Mojo Chicken With Pineapple Food

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PINEAPPLE MOJO CHICKEN WITH TANGY AVOCADO CREAM



Pineapple Mojo Chicken With Tangy Avocado Cream image

First place winner of the 2006 Winning Taste Recipe Contest, sponsored by Pilgrims Pride and Gold Kist Farms. Recipe contributed by Lisa Grant.

Provided by Juenessa

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

6 boneless skinless chicken breast halves
1/2 cup pineapple juice
1/2 cup orange juice
3 tablespoons olive oil
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 tablespoons minced pickled jalapeno peppers
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 ripe avocado, pitted and peeled
1 tablespoon lime juice
1 tablespoon pineapple juice
1 tablespoon minced pickled jalapeno pepper
1/4 cup sour cream
1/4 teaspoon garlic powder
salt & freshly ground black pepper
3 tablespoons chopped fresh cilantro, to garnish

Steps:

  • Place chicken breasts in large non-metallic dish or resealable plastic bag.
  • Place marinade ingredients in bowl and whisk until well combined.
  • Reserve 1/4 cup marinade, cover and refrigerate.
  • Pour remaining marinade over chicken, cover or seal bag and refrigerate at least 2 hours or up to 24 hours.
  • Preheat grill and lightly coat grill rack with oil or cooking spray.
  • To prepare Avocado Cream, place avocado in bowl and mash.
  • Add juices, jalapeno peppers, sour cream and seasonings.
  • Stir until combined and smooth.
  • Cover and refrigerate.
  • Remove chicken from marinade, drain and discard marinade.
  • Place chicken on prepared grill about 4 to 6 inches from heat source.
  • Grill about 7 minutes per side or until temperature on meat thermometer reaches 160ºF and juices run clear when pierced with fork.
  • Baste occasionally with reserved 1/4 cup marinade during grilling.
  • To serve, place chicken breasts on serving platter.
  • Spoon Avocado Cream on each and garnish with a sprinkling of cilantro, if desired.
  • **Cook time does not include marinating time of 2 to 24 hours.

Nutrition Facts : Calories 291.2, Fat 15.3, SaturatedFat 3.3, Cholesterol 72.7, Sodium 154.6, Carbohydrate 9.6, Fiber 2.6, Sugar 4.5, Protein 28.7

MOJO CHICKEN WITH PINEAPPLE



Mojo Chicken With Pineapple image

This simple, bright chicken dinner will transport you to a sunnier place, no matter what color the sky may be where you are. It starts with a citrusy, garlicky Cuban mojo. Instead of marinating the chicken in the mojo before cooking, you marinate it afterward: As the warm, broiled chicken sits in the mojo (for up to an hour), it soaks up the lively flavors.

Provided by Ali Slagle

Categories     dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/2 to 2 pounds boneless, skinless chicken thighs
Kosher salt and black pepper
1/2 pineapple, cut into 1 1/2-inch chunks (about 3 cups)
1 orange, zested, then quartered
1/4 cup extra-virgin olive oil
4 garlic cloves, peeled
1 jalapeño, stemmed
A few cilantro sprigs, leaves removed, then stems finely chopped
2 large limes, zested and juiced
1 teaspoon dried oregano
1/2 teaspoon ground cumin

Steps:

  • Pat the chicken dry and season all over with salt and pepper. Set aside.
  • Heat the broiler with a rack 6 inches from heat source. On a foil-lined quarter sheet pan (or half sheet pan), drizzle the pineapple chunks and orange quarters with 1 tablespoon olive oil and season with salt and pepper. Toss to coat, then broil until charred in spots, 8 to 13 minutes.
  • Meanwhile, make the mojo: On a cutting board, coarsely chop the garlic and jalapeño. Add the chopped cilantro stems, orange zest, lime zest, dried oregano and 1 teaspoon salt. Chop and smash the mixture until a coarse paste forms. Transfer the mixture to a large bowl, then stir in the lime juice, ground cumin and 2 tablespoons olive oil.
  • Transfer the charred fruit to the mojo and transfer the chicken to the sheet pan. Coat with remaining 1 tablespoon olive oil and broil until cooked through and charred in spots, 15 to 20 minutes (no need to flip).
  • Add the cooked chicken to the mojo, pineapple and orange wedges, and toss to coat. Let sit 5 minutes or up to 1 hour. Slice the chicken and serve on a platter, with the sauce poured over top and the charred pineapple and orange wedges alongside. Season to taste with salt and pepper, and sprinkle with cilantro leaves. Squeeze orange wedges over top as desired.

PINEAPPLE MOJO CHICKEN NOODLE BOWL



Pineapple Mojo Chicken Noodle Bowl image

Provided by Food Network

Categories     main-dish

Time P1DT10h10m

Yield 8 cups

Number Of Ingredients 56

1 pineapple
4 ounces fresh ginger
1 cup brown sugar
2 ounces cornstarch
4 ounces lime juice
4 ounces brown sugar
1 ounce ground cumin
1 ounce paprika
1 ounce salt
1 yellow onion, sliced
1 leaf Cuban oregano or a pinch dried oregano
2 pounds boneless, skinless chicken breast
2 pounds boneless, skinless chicken thighs
Banana leaves, for covering
One 8.8-ounce package bean thread noodles
2 ounces salt, plus more for the cooking water
1 full bunch fresh cilantro
4 ounces garlic, minced
1 cup lime juice
2 ounces white vinegar
Pico de Gallo, recipe follows
Caribbean Black Beans, recipe follows
Cilantro Aioli, recipe follows, for serving
Pickled Red Onions, recipe follows
Potato sticks, shredded carrots, and barbecue sauce, for serving
6 tomatoes, diced
1 bunch fresh cilantro, chopped
1 red onion, chopped
1 cup lime juice
2 ounces white vinegar
1 ounce garlic, minced
1 ounce sea salt
1 cup olive oil
6 ounces chopped yellow onions
4 ounces garlic, minced
4 ounces chopped fire roasted red peppers
1 carrot, chopped
1 stalk celery, chopped
1 cup sherry wine
One 10-pound can black beans
2 ounces ground cumin
2 ounces sea salt
2 ounces browning and seasoning sauce, such as Kitchen Bouquet
2 ounces granulated sugar
1 ounce black pepper
4 bay leaves
2 leaves Cuban oregano or 2 pinches dried oregano
2 cups vinegar
1 cup sugar
6 red onions, sliced
1 quart cilantro stems
2 ounces garlic
2 cups lime juice
2 ounces white vinegar
1 ounce salt
1/2 gallon mayonnaise

Steps:

  • For the pineapple ginger sauce: Blend pineapple and ginger and add to a rice cooker. Bring to boil, then add brown sugar. Mix cornstarch in a bowl with 1 cup water, then add cornstarch slurry to the sauce.
  • For the pineapple mojo chicken: Preheat a smoker or grill for cooking at 250 degrees F.
  • Combine lime juice, brown sugar, cumin, paprika, salt, onion, oregano and 1 cup pineapple ginger sauce in a bowl. Add chicken and mix together. Cover with banana leaves and put in smoker. Cook overnight.
  • For the cilantro noodles: Soak noodles in warm water for approximately 10 minutes while you bring salted water to a boil. When water boils, add noodles and cook for 5 minutes. Strain and chill. Blend cilantro, garlic, lime juice, white vinegar and salt together. Mix with the noodles.
  • For the pineapple mojo chicken bowl: Arrange noodles in a bowl. Top with chicken, then arrange Pico de Gallo, Beans, Pickled Red Onions, potato sticks, carrots barbecue sauce and Cilantro Aioli around the top.
  • Combine the tomatoes, cilantro, onion, lime juice, vinegar, garlic and salt together in a bowl.
  • Bring olive oil to heat in a rice cooker. Add onions, garlic, peppers, carrots and celery to oil and cook for approximately 5 minutes. Add sherry wine and reduce by half. Add the beans, cumin, salt, browning sauce, granulated sugar, pepper, bay leaves and oregano and cook for 20 minutes.
  • Combine vinegar, sugar and 1 cup water in a rice cooker and bring it to boil. Add the red onions and cook until translucent. Remove from the heat and refrigerate 1 day before using.
  • Mix cilantro stems, garlic, lime juice, vinegar and salt in a blender. Whisk together blended items with mayo.

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